Marcus makes an over-the-top delicious 'Spanish Stack' with black bean johnny cakes, Spanish chorizo, eggs fried in duck fat, and garnished with fried thyme. This puts any other breakfast sandwich to shame. For more Marcus recipes: http://taste.md/1OBwWoCINGREDIENTS Black bean corn cakes:1 can black beans4 tablespoons lime juice¼ c onion minced¼ c jalapeño mincedPinch of cumin2 large eggsOrganic corn muffin mixEggs:4 small eggs2 T duck fat6 garlic cloves8 fresh thyme SprigsChorizo:2 high quality Spanish chorizo linksRECIPE Black bean corn cakes:Blend beans, lime juice, onion, jalapeño, cumin and eggs, fold in muffin mix until thick batter is formed, about 1-2 cups.Form into 3 inch diameter rounds with a scoop and fry in a buttered non-stick pan.Eggs:Heat duck fat and garlic in a non-stick pan low and slow until garlic starts to brown, once garlic browns remove and add eggs, just before eggs are sunny side up throw in thyme sprigs and cap for a few seconds.Chorizo & Assembly:Brush with olive oil and grill on med high heat until done. Slice on a bias.Plate by alternating stacking cake, sausage, egg.Garnish with fresh thyme and sliced browned garlic.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade